Hue Style Spicy Turkey Vermicelli Noodle Soup Recipe · i am a food blog
Everyone knows the best part of Thanksgiving is the leftovers, especially leftover turkey. We always, always make stock with our turkey carcass, and we often use it to make this Hue Turkey Noodle Soup.
I’m all about leftovers. I mean, one day when I was at a party, someone asked me if everyone preferred to eat their Thanksgiving leftovers. I literally said I like to make myself a plate that looks like Thanksgiving dinner. I got some weird looks and when everyone responded, I understood why. Most people were saying things like turkey chili, sandwiches, turkey alfredo pasta, things like that. But really, I mean, I LOVE turkey dinner and I don’t understand why people get tired of it. But, as much as I love pure leftovers, I really enjoy using leftovers to make entirely new dishes. Dishes like this spicy turkey vermicelli and noodle soup, a Vietnamese version bo dyed bun.
The Hue soup is so good. It’s lemony, spicy and incredibly addictive. If you like pho, you’re in for a treat because Hue noodle soup is like pho but featured ten times. Traditionally, hue noodle soup is made with beef, which is why it is called bun bo hue. Bun means vermicelli, bo means beef and hue, well, it’s a region in central Vietnam. So it’s a bit like turkey tint in bread: turkey vermicelli in a tint style soup. The best thing about this dish, besides the fact that it is delicious, is that it can be prepared quite quickly.
How to Make Hue Turkey Noodle Soup
- Prepare the broth in the oven. It doesn’t get any more hands-on than that and it’s perfect for a lazy Friday that you spend on the couch surfing Black Friday deals.
- Place the turkey carcass, minus any meat remaining on the bones, in a large saucepan with lemongrass, garlic cloves, shallots, sugar, water and fish stock. Let it hang in a 200°F oven for at least two hours.
- While you’re taking a break from online shopping, make some chili oil, aka
satế, that is to say what gives this bowl of noodles all its flavor. It’s garlicky, spicy and full of lemongrass flavor. - Combine the lemongrass, shallots, garlic and chillies in a food processor, then add to a small saucepan with neutral oil and simmer gently. Remove from heat, then stir in chili flakes, sugar and fish sauce. Leave to cool.
- When your broth is cooked, cook some thick vermicelli, add a scoop of satế to your bowl, top with noodles and leftover turkey. If you have herbs (cilantro, mint, sliced green onions, thinly sliced red onions, or Thai basil), this will absolutely be a win.
What is bun bo hue?
A spicy noodle soup from central Vietnam, more precisely from the Hue region. Bun bo hue, or BBH as connoisseurs call it, is a robust, herbaceous lemongrass broth seasoned with a spicy satay (sauce). Thick, round vermicelli noodles swim in the red-hued soup and tender slices of meat and fresh herbs enhance everything. It’s spicy, salty, sour and sweet all at the same time. Balanced, but full of flavor.
Here, instead of classic beef broth, we’ll make a lemongrass turkey broth, then flavor it with a chili oil containing lemongrass, shallots, garlic, fish sauce and two kinds of peppers. It’s really delicious.
Happy leftovers!
xoxo steph
Turkey and lemongrass broth
- 1 turkey carcass
- 3-4 stems lemongrass bruised and cut into 4″ lengths
- 2 cloves garlic
- 1 shallot the bad ones
- 1.5 tablespoon sugar or ~20 grams of candy sugar (preferable)
- 8-9 cups water
Lemongrass chili oil
- 1/2 cup neutral oil
- 1-2 tablespoon red pepper flakes split
- 2 shallots ax
- 6-8 cloves garlic ax
- 1/4 cup lemongrass ax
- 1 tablespoon sugar or ~10 grams of rock candy (preferably)
- 2 tablespoon fish sauce
- 1 tablespoon shrimp paste optional, see notes
To finish
- 12-16 ounce dried rice vermicelli look for thick dyed style noodles
- 1 kg leftover turkey sliced or chopped
- red onion thinly sliced
- mint coarsely choppedoptional
- coriander roughly choppedoptional
- green onions sliceoptional
- 1 lime cut into quarters
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Prepare the broth: Adjust the oven racks so that a large saucepan fits in the middle and heat to 200°F. Place the turkey, lemongrass, garlic, shallot and sugar in the large saucepan and cover with water. Bring to a gentle boil, then very carefully transfer to the oven, uncovered, and bake for 2 hours.
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Meanwhile, prepare the chile oil: In a small, deep saucepan, heat the oil and chiles over medium-low heat, stirring often, until fragrant. Remove from heat and strain with a strainer. Return the oil to the pan with the shallots, garlic and lemongrass. Cook over medium heat, stirring, until the shallots begin to soften, about 2-3 minutes. Remove from heat and stir in rock sugar until dissolved, then stir in red pepper flakes, fish sauce and shrimp paste.
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Remove the broth from the oven and carefully strain it into a large saucepan. Season it with fish sauce, by the tablespoon until it is aggressively seasoned but not too salty, about 3-4 tablespoons. Keep the broth at a low boil.
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Assemble: Cook the noodles according to the package. Drain well and place noodles in large warmed bowls and top with about 2 cups spicy lemongrass broth, 1 to 2 tablespoons chili oil (to taste), and leftover turkey. Add sliced red onions, mint, cilantro, green onions and lime to taste. Add more chili oil if you like it hot! You’ll definitely end up with more chili oil than broth, so you can save it for another round of whatever soup you might have on hand. Appreciate 🙂
The estimated nutritional value (especially sodium) will depend heavily on your seasoning and the amount of soup you consume.
Nutrition Facts
Hue Turkey Noodle Soup
Amount per serving
Calories 748
Calories from fat 174
% daily value*
Fat 19.3g30%
Saturated fat 3.2 g20%
Cholesterol 86 mg29%
Sodium 1471 mg64%
Potassium 453mg13%
Carbohydrates 101.9g34%
Fibers 4.1g17%
Sugar 6.7g7%
Protein 40.6g81%
*Percent Daily Values are based on a 2,000 calorie diet.
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